I am trying to replicate the dinner rolls once offered by a long-gone restaurant. I believe they were yeast based, but it is the texture I'm having difficulty duplicating. They were densly textured and "stringy" when pulled apart. Based on the shape I'm guessing the dough was rolled into a "rope" and then "coiled" to create the roll which baked to about 4" in diameter. It was finished with a glaze (eggwash?) and sprinkled with sesame seeds. Can anyone offer a recipe(s) I could try to replicate this description?
Thank you.
By the description the dough is going to be highly enriched, probably with milk, butter, and eggs. To get a stringy texture (which sounds like the "shreddy" description of some brioche and sandwich loaves that we read about from time to time here on TFL) is probably going to take a lot of kneading, most likely with a mixer. Using a tangzhong might make the production easier and the result softer.
You might try starting with a classic Parker House Rolls recipe (e.g., https://www.kingarthurbaking.com/recipes/parker-house-rolls-recipe) and shaping them into coiled ropes.
TomP
Glaze? Reminds me of latest KA recipe video:
https://www.kingarthurbaking.com/recipes/dutch-crunch-rolls-recipe
https://youtu.be/TiJGa2ASGrQ?si=3UP9wIdPHgdsGP8K
Not sure, if this is the end result you are looking for.
Can farina be used in place of potato flour (starch) in bread making? What effect will that have on texture?